Beef tenderloin is a steakhouse fave — buttery and tender and luscious. There is just just one challenge: The reduce is famously reduced in extra fat. The staff at Dallas’ Monarch is in this article to solution that, with two-Michelin-starred chef Danny Grant and government chef Eric Dreyer pairing up to consider your tenderloin activity up to 11. They pair the lean, tender beef with a crust produced with French Comté cheese and a heaping aiding of butter.
“The tenderloin is a very lean slash of meat,” explains Dreyer, a indigenous son of Dallas who has returned household soon after several years of operating in California, not to point out at Oprah Winfrey’s Promised Land on Maui. “Adding the Comté gives a wonderful buttery factor to this steak.”
He opts for 18-month-outdated Comté, which blends the apricot aromas of young iterations of this Alpine cheese with the nutty flavor it takes on as it ages. Paired with brioche breadcrumbs and equally softened and browned butter, the cheese is blended into a tasty crust for the ideal nutty garnish to top the tenderloin. Finest of all? You can make this crust in progress and freeze it in discs, so all you want to do the day of is pull 1 out and broil it atop the completely pan-cooked steak.
Talking of which, Dreyer has mastered the process to assure the tenderloin is cooked to a T. Seared in a ripping sizzling pan, the steak is then basted in garlic- and thyme-infused butter. It is a method that will take barely 10 minutes to have off but benefits you with that sought-just after, medium-unusual interior.
At Monarch, Dreyer serves this dish with a potato croquette, but it goes just as nicely with French fries, roasted potatoes or a hunk of French bread to soak up all those people charming juices.
Filet Mignon with Comté Crust
For the Comté crust:
- 225 grams (about ½ loaf) brioche
- 110 grams (1⅓ cup) panko breadcrumbs
- 150 grams (10½ tablespoons) softened butter
- 50 grams (1¾ ounces) browned butter
- 100 grams (3½ ounces) grated Comté cheese
- 1 teaspoon salt
- 3 teaspoons lemon juice
- 7 ounces filet mignon
- 2 tablespoons butter
- 1 sprig new thyme
- 1 clove garlic, crushed
- Canola oil
Slash the crust off the brioche and discard. Cube the brioche and dry it out at room temperature overnight or in a lower oven. As soon as dry, place the cubed brioche and panko in a robotic-coupe and pulse until pretty high-quality. Reserve.
Put the butter in a robot-coupe and spin right up until smooth. After clean, stream in the brown butter followed by the breadcrumb mixture, Comté, salt and lemon juice. Blend until eventually properly integrated. Distribute out the Comté crust on a silicone baking sheet and freeze.
When frozen, use a cookie cutter the same measurement as the filet mignon to minimize out butter rounds. Transfer to a container, inserting a sheet of parchment paper between each individual spherical. Retail outlet in the freezer until completely ready to use.
Preheat the broiler. Period the filet mignon with salt and pepper. Warmth canola oil in a pan around significant warmth, then sear the steak on the 1st facet. Flip and sear on the 2nd facet, then add the chilly butter, thyme and garlic. Baste the steak with the butter, cooking until eventually medium unusual (130-135º F interior temperature). Take away the steaks from the pan, place the thyme on leading and relaxation for 3 minutes.
When the steak has rested, position a Comté crust disc on best. Place under the broiler and toast right until the Comté crust is browned.
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